Pre-heat oven to 350 degree F. Roast bird in an open pan for ½ hour per lb. (the same time stuffed or not).
Use open roasting pan; do not put water in pan and do not cover bird in any way. You can also use a small rack in the pan to keep the bird off the bottom of the pan. No need to baste. Do not use butter or fat in stuffing, and moisten very lightly, as duck is moist, not dry like chicken or turkey.
About 10 minutes before roasting time is up, turn grill heat on full, leave oven door slightly open, and watch very carefully. This burst of heat will brown and crisp skin to a turn.
Make the Orange Sauce:
Combine sugar and cornstarch; stir in orange juice.
Cook over low heat until thickened and transparent, about 3 minutes.
Just before serving, add 1 tbsp. chopped fresh mint.